2 cantaloupe
1/2 c. fresh frozen or canned pineapple chunks
1/2 c. fresh strawberries
1/2 fresh blueberries
1/2-1 c. sweet red wine

Cut cantaloupes lengthwise into halves, making sawtoothed edge with sharp small knife. Remove seeds and fibers. Divide pineapple chunks, strawberries and blueberries among cantaloupe halves. Just before serving, spoon 2-4 tablespoons wine over each serving (4 servings).